from Cooking Light
1 C quick-cooking oats
1 C hot water
1 1/2 C all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 1/3 C packed light brown sugar
3/4 C chunky applesauce
1/3 C honey
2 large eggs
1/4 C butter
1/3 C packed light brown sugar
1/4 C honey
1/2 C coarsely chopped almonds, toasted
Remaining Ingredients: 1 C frozen whipped topping, thawed
1. Preheat oven to 350 degrees
2. Combine oats and 1 C hot water in a small bowl; set aside.
3. Lightly spoon flour into dry measuring cups, level w/a knife. Combine flour, cinnamon, baking soda, and salt. Combine sugar, applesauce, honey, and eggs in a large bowl; beat with mixer at high speed for 1 minute. Add oat mixture; beat at low speed until well blended. Add half of flour mixture to sugar mixture; beat well. Add remaining flour mixture; beat well. Spoon batter into an 11x7-inch baking dish coated with cooking spray. Bake at 350 degrees for 48 minutes or until a wooden pick inserted in center comes out clean. Place dish on a wire rack.
4. Frosting: melt butter in a small saucepan over med heat. Add sugar and honey; cook 2 minutes or until bubbly, stirring constantly. Stir in almonds. Quickly pour frosting over cake. Spread evenly.
5. Preheat broiler.
6. Broil cake 1 min or until frosting is bubbly and golden. Cool completely on wire rack. Serve with whipped topping, sprinkle with cinnamon.
Yield: 16 servings
* I baked it in a round cake pan and cut the frosting in half. I personally would prefer vanilla ice cream instead of the whipped cream (but I'm not really a fan of whipped cream).